Russian Vegetable Pie

A recipe Hali shared from the “Vegetarian Epicure” by Anna Thomas:

Pastry for a two-crust nine-inch pie

1 small head cabbage, shredded (3-4 cups, it should cook down to half that)

1 onion, chopped small or shredded

1/2 pound mushrooms, sliced

1 tsp Basil

1 tsp Marjoram

Salt

Pepper

3 tbsp butter

4 oz softened cream cheese

4 to 5 hard-cooked eggs, sliced

Dill

Line a pie pan with half the rolled out pastry, and spread with the cream cheese.

Arrange the egg slices in an even layer on top. Sprinkle with chopped dill.

Put in fridge while you: Melt 2 tbsp butter in large skillet. Add onion and cabbage and saute until soft/wilted and significantly reduced in volume. Add salt, pepper and herbs to taste. Remove from pan into bowl or something.

Melt 1 tbsp of butter in skillet and saute mushrooms.

Take pie pan out of fridge and put cabbage in, and then mushrooms on top.

Cover with the rest of the crust and bake at 400º for 15 minutes.

Reduce heat to 350º and bake another 20-25 minutes, until crust in light brown.

Let it set for a while.  It falls apart if you rush it.

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